Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Raspberry-White Chocolate Cream Cake is something that I’ve loved my whole life. They are fine and they look fantastic.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all.

To begin with this recipe, we must prepare a few components. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

1. Get Raspberry Filling
2. Get 1/4 cup granulated sugar
3. Make ready 2 tsp. cornstarch
4. Prepare 1/8 tsp. salt
5. Take 1 cup Seagrams mixed berry wine cooler
6. Get 1 Tbs. butter or margarine
7. Prepare 1/8 tsp. almond extract
8. Make ready Red food color, if desired
9. Take Cake
10. Make ready 3 oz. white chocolate baking bars (from 6-oz. package), chopped
11. Make ready 2 1/4 cups Gold Medal all-purpose flour
12. Get 1 1/2 cups granulated sugar
13. Make ready 2 1/4 tsp. baking powder
14. Get 1/2 tsp. salt
15. Make ready 1 2/3 cups whipping cream
16. Prepare 3 eggs
17. Get 1 tsp. almond extract
18. Take White Chocolate Frosting
19. Make ready 3 oz. white chocolate baking bars (from 6-oz package), chopped
20. Prepare 3 cups powdered sugar
21. Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
22. Take 2 Tbs. butter or margarine, softened
23. Get 1/4 tsp. almond extract

Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. Stir until chocolate is completely melted. Beat cake mix, milk, eggs, raspberry flavor and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.

Instructions to make Raspberry-White Chocolate Cream Cake:

1. In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
2. Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
3. In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Sweet and creamy white chocolate ganache wpipped cream is perfect for any recipe where you'd use whipped cream. It also makes a wonderfully Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake is spot on! I don't think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream.

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